Masterbuilt 44241G2 Gas Smoker, 24.50" L x 60" H x 33" W, Black

Simply the best in this price range based on personal experience and extensive research.Pros:* Heavy duty steel construction* Well packaged (double boxed and foam insulated) - packaging issues resolved!* Easy to use* Steadily holds temperature* The latching door is a must* Simple to assemble with the right toolsCons:* Grease trapping design - the grease avoids the "cup" like the plague and runs down the leg making a huge mess if smoking large quantities of meat* Difficult to maintain temperatures under 250 degrees - I found that one active burner is all that is necessaryThis smoker is by no means competition grade (despite the photo), but functions very well for back-yard and amateur barbecuing. I'm a new fan of Smoke Hollow and will look to them first for future products.

I've used other smokers in this class (Masterbuilt large capacity), but wanted something with more features: double doors, dual temperature controls and in a large capacity. This unit cost more, couldn't find a sale price anywhere, but I value the dual controls, which offer better heat ranges; just use one burner and achieve lower smoking temps, or fire up both burners and hit high temps. Each burner has its own wood chip box, so you can fire up one burner and smoke until the chips are exhausted and then fire up the other burner and use its wood chip box, this way you don't have to replenish as often. This unit was delivered with zero damage, well packaged and expediently delivered. One person can assemble the unit easily within 1-1/2 hours while watching Pre-Super Bowl hype. The unit is well constructed, a bit on the larger side, so wheels would be nice, I am working on adding wheels to one side, tilt and move. This is not a multi thousand dollar unit, you will experience a little smoke leak through the door, like other smokers in this class, no big deal, if you want, you can seal the door. Like with all outdoor toys, buy a quality cover.

Just bought one ahead of the smoking season to replace a smaller Masterbuilt Pro that rusted out after three seasons. After seasoning the interior of the smoker with lots of canola oil and 2 hours at 300-degrees, I jumped in the deep end a few days later by smoking a 9-lb brisket (flat cut, no point) over 80% apple, 20% mesquite.Good points:-- Cavernous, with a capacity that's easily one of the best at it's price point.-- Dual doors keep the heat in the smoking chamber while changing wood chips or adding water.-- Dual burners allow for more heat flexibility.-- Decently built unit, with much better welds and paint than previous smoker or others I shopped.-- Lots of extra racks for ribs, sausage, jerky, etc.Bad points:-- Extremely tough to keep within a temp range. It took lots of fiddling to narrow the range within 225-250, about as much tinkering as I would expect with a stick burner. That's a big drawback for a gas smoker, but in fairness it was a windy day, with the sun coming in and out of clouds.>>> UPDATE: Temp regulation took a while, but once it was dialed in, it typically stayed steady at a set temp. Does well in the sweet spot of 225-250-- The side vents offer some ability to help regulate heat, but not anywhere near enough.>>> UPDATE: The side dampers help keep the airflow steady, so I found best temp regulation with dampers cracked and smokestack wide open-- Smokestack design (a screw down cap) seems pointless. Maybe an adjustable flap might have worked better.>>> UPDATE: Still not a fan.-- Upper door needs a gasket. That's the first mod on my list.>>>> UPDATE: Definitely get the gasket. It helped HUGELY with both temp regulation and smoke retention-- Thermometer in the door is absolutely useless. Was consistently off by 15-20 degrees and was too slow to react to the actual temp inside the smoker to be anything more than just a ballpark figure.>>>> UPDATE: Still not a fan. I typically ignore the temp indicator and run a Thermoworks Smoke to monitor smoker temp.6 Month Review: Overall, I'm very happy with this purchase, which has spoiled my family for most restaurant BBQ (exception being the excellent Midwood Smokehouse in Charlotte, NC.) We use it pretty much weekly for pork butts, brisket, chicken, sausages, etc. Only hitch has been using it in temps under 30 degrees, where the propane regulator can't supply enough fuel due to low pressure and the flame will die frequently.

I bought the Smoke Hallow 44 inch LP smoker in January. There were some shipping issues but once the correct product was received this has been a fantastic product. We properly seasoned the smoker with vegatable oil and a fruited smoke for about 2 hours. Since purchasing this smoker I have smoked a spiral ham, turkey chicken and homemade summer sausage and pepperoni. The ham was the best ham I have ever had. The taste and ease to cook was amazing. We did it at 225 and let it smoke for about 7 hours. With the ham we also did some boneless chicken breasts. The chicken was alright but next time I would do the chicken separately. Our neighbor has a smoker as well and he does alot of turkey in his. We did a turkey on our own and again the taste was amazing. When doing the turkey I ran out of propane and when it was replaced I had a hard time getting it up past 200 degrees. The turkey was still fantastic and just showed that I needed better planning on the propane. Neighbor and I both love the smoked meat and are now planning a smoke off this summer/spring. We smoke using differnt philosphy behind it. I am slow and long and he is short and fast. With turkey it the higher the heat, the crispier the skin. If you want to have crispier skin and do a longer smoke, you can put the turkey in the over at 350-400 for 45-60 minutes and the skin crisps right up. With the chicken we ate just the chicken as a dinner, but also took some of the breasts and shredded it in the food processor to make chicken salad and chicken pot pie. It is a long process for those, but it you put the chicken in with a turkey or ham and you can reap the benefits.